1 c. yellow mustard seeds, ground to consistency of corn meal
3 Tbsp dry mustard
2 Tbsp sugar
1 tsp Salt
1 c. water
½ c. cider vinegar
½ c. dry white wine
Mix all ingredients well in a mixing bowl. Let stand for 2hrs, then stir well again. Cover and refrigerate until ready to use. Keep for a few weeks. Makes 2 c.
Note: The flavor is very sharp when freshly made. It will mellow as it sits so plan to make it ahead of time.
Variation: For smooth texture, use only 2/3 c. dry mustard. For honey mustard, add 2 Tbsp or more of honey to recipe.